Warm ¼ cup oil in a large, heavy skillet or braiser; Sauté the sliced turkey breast over medium heat until fragrant and somewhat crispy. Remove turkey with tongs and transfer to paper towels to drain.

Scoop flour into a plastic bag; season with salt and pepper. Add dry chicken pieces (a few at a time) Shake to coat. Add another ¼ cup of oil to same pan. Brown chicken on both sides. Remove. Deglaze pan with about 1/4 cup of wine--just to loosen chicken bits.

Add celery, onions, mushrooms, carrots and garlic to pan. Sauté about 2 minutes to soften vegetables. Gradually stir in the wine, broth and tomato paste. When well blended, add the browned chicken, smoked turkey, the Herbs de Provence, Bay leaf and Thyme. Cover and simmer for about 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce and thicken a bit.

Serves 4 generously

Cooking Notes:

If you would like a thicker sauce… near the end of the cooking process, whisk together 1 tablespoon flour and 1 tablespoon melted margarine until smooth... Mix into sauce and continue cooking for about 5 more minutes

We have substituted smoked sliced turkey instead of the bacon or pork which is used in most traditional recipes. A smoked turkey leg may also be used substituted instead of sliced smoked turkey breast. Simply sauté the leg and add it to the pan. When serving, remove the turkey leg and enjoy separately.